Grilled Tempeh
Natural tempeh cooked with kombu, water, oregano, shoyu and oil for half an hour until the liquid evaporates, then sliced thin and seared on the grill. Served crisp with natural mustard. A simple, very protein-rich and energizing dish, crisp and tasty.
Prep: 3 minCooking: 60–70 minVideo: 03:08RestorativeNeutral
Recipe 64 · reserved content
This recipe is part of the recipe collection.
Dr. Pérez-Calvo's recipe collection — €149 VAT included, one-off, lifetime access. Or unlock just this recipe for €9 + VAT.
One payment: permanent access to this recipe. VAT added at checkout.
Digital content with immediate access: by paying, you waive the 14-day right of withdrawal. See our terms.
Properties
Properties of the recipe.
- A highly nourishing and protein-rich dish; it tones and strengthens the liver and the intestines. It helps recovery during convalescence from drops in immunity and infections (e.g. for children).
- It provides basic substance to the liver, intestines and muscles. Good for overall energy and kidney energy in particular (sexual function). Also good for mental functions. Avoid if digestion is very weak.
Medical notice. Informational content based on the energetic nutrition method of Dr. Jorge Pérez-Calvo, MD. It guides your diet; it is not a medical diagnosis or treatment. If you have a health condition or take medication, consult your healthcare professional.